3/4 lb. frozen, cooked and shelled shrimp
3 tbsp. Crisco
1/3 c. flour
1/2 c. milk
2 tbsp. finely chopped onion
1 tbsp. snipped parsley
2 tsp. lemon juice
1/4 tsp. salt
Dash of pepper and paprika
3/4 c. fine dry bread crumbs
1 egg, beaten
2 tbsp. water
1 (8 oz.) pkg. frozen peas with cream sauce
Crisco for deep frying

Defrost shrimp and de-vein if necessary. Chop finely (about 2 cups), melt 3 tablespoons Crisco. Blend in flour, add milk. Cook and stir over medium heat until VERY THICK and smooth, remove from heat. Add onion, parsley, lemon juice and seasonings, stir in cooked shrimp.

Preheat Crisco for frying to 350 degrees. Shape shrimp mixture into 8 cones, about 1/4 cup for each. Roll in crumbs, combine egg with water. Dip cones in egg mixture, roll in crumbs again. Deep fry in preheated Crisco until brown, about 3 minutes. Prepare peas according to package.